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These muffins were just what I was looking for: quick, easy, good flavor. I made them just to recipe, except I reduced the white sugar a bit and baked them in a convection oven at 415. Perfect!

guybest
from Santa Fe
/ 05.13.2015

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I just made these, and they're alright. I cut the fat in half, and used light brown in place of white sugar (and a little less of it - 1/4 instead of 1/3 Cup). I also used 1 Cup of milk to sort the cornmeal beforehand. As other reviewers have mentioned, the cornmeal was still very gritty in the muffin. I was really surprised by the cooking temp. That's high for a muffin. I gave it a try, figuring it was high to create a crisp crust, but I had to turn the oven down during cooking to prevent the muffins from burning. Not a bad recipe, but not 4 star for me.

MyrtleMinzee
/ 08.30.2014

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Delicious and easy to make. I also soaked the fine cornmeal in milk.

Fanwick
from Wilton, CT
/ 03.25.2014

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These turned out great. Very easy. I used about half as much fruit as recommended because I like just the cornbread flavor. I like sprinkling a little raw sugar on the top before baking.

MandyHopmann
from Mendota Heights, MN
/ 11.03.2013

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Great and easy muffins. I substituted 2/3 cup of cut up raspberries and I used partially frozen blueberries. Yummy!

kpayant
from New England
/ 07.30.2011

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terriable! they were bad and way too greasy.. all the cornmeal sank to the bottom they burned on the top and still did not cook in the inside.. the only good part was the crust...

A Cook
/ 04.16.2011

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These muffins were very good, exactly
what I was looking for. I might make
them just a tiny bit sweeter next time,
to cut down on the dominance of the
cornmeal flavor, but they were very
good. The berries balance out the corn
nicely, and using honey is a nice
touch.

peace69
/ 09.03.2009

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Made these exactly as written and they turned out great! I think that next time we'll use less butter.

A Cook
from Princeton, NJ
/ 08.08.2009

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These turned out very pretty and tasty. I used fine grain corn meal (for Polenta) because that was all I had. I still got a little crunch to the muffin. I also added chopped pecans which added some more texture and flavor. Used frozen blueberries from last summer (put in batter while frozen). Very quick and easy,.

jsarirose
from Seattle
/ 04.12.2009

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Made these with my toddler yesterday, and they
were fantastic! Used frozen wild blueberries, 1%
milk, and swapped 2 tablespoons of applesauce for
equiv amount of butter. Love the crunch you get
from the corn meal, and they're jam-packed with
blueberries.